Slow Cooker Garlic Butter Beef With Potatoes (Printable Version)

Tender beef with buttery garlic and potatoes, slow-cooked to perfection for an effortless comforting meal.

# Ingredient List:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 2 lbs baby potatoes, halved
05 - 1 large yellow onion, sliced
06 - 3 large carrots, peeled and cut into 2-inch pieces

→ Garlic Butter

07 - 1/3 cup unsalted butter, melted
08 - 6 cloves garlic, minced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh thyme leaves
11 - 1 tsp dried rosemary
12 - 1/2 tsp paprika

→ Liquid

13 - 1/2 cup low-sodium beef broth

# How to Make:

01 - Pat beef cubes dry with paper towels, then season generously with salt and black pepper on all sides.
02 - Arrange halved potatoes, sliced onion, and carrot pieces evenly in the bottom of the slow cooker insert.
03 - Place seasoned beef cubes on top of the vegetable layer, distributing evenly.
04 - In a small bowl, whisk together melted butter, minced garlic, chopped parsley, thyme, rosemary, and paprika until well combined.
05 - Pour garlic butter mixture evenly over the beef and vegetables, ensuring good coverage.
06 - Carefully pour beef broth around the edges of the slow cooker, avoiding direct pouring over the seasoned beef to preserve the garlic butter coating.
07 - Cover with lid and cook on LOW setting for 6 to 7 hours until beef is fork-tender and potatoes are easily pierced with a fork.
08 - Gently stir the mixture to combine flavors. Garnish with additional fresh parsley if desired and serve hot.

# Expert Tips:

01 -
  • It transforms tough, inexpensive beef into something that falls apart at the slightest touch of a fork
  • The entire hands-on prep takes about fifteen minutes, then your slow cooker does the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next night, if you manage to have any left
02 -
  • Searing the beef first adds incredible depth of flavor, but it also means extra dishes and time, so I only bother when company is coming
  • The broth should never cover the ingredients completely, as the braising happens from both the liquid and the steam trapped inside
  • If your slow cooker runs hot, check after 5 hours since overcooked beef can become dry surprisingly fast
03 -
  • Cut your beef into slightly larger cubes than you think necessary since they will shrink during cooking
  • Leave the potatoes in larger pieces too, as they will break down if cut too small
  • Reserve some fresh parsley to add right at the end for a bright pop of color and flavor

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